Phenolics are a group of compounds derived from plants that have displayed potent
biological activities and health-promoting effects. Fermentation is one of the most …

Background Cocoa the food of the Gods, has served the mankind from several decades. The
consumption of the cocoa based products is increasing day by day. In fact, the high …

Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Despite the health benefits associated with the ingestion of the bioactive compounds in
cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans …

From ancient times to the present day, fermentation has been utilized not only for food
preservation but also for enhancing the nutritional and functional properties of foods. This …

The effect of roasting on the content of flavanols and proanthocyanidins and on the
antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three …

The qualitative heterogeneity and increasing consumption of cocoa products require fast
and efficient methods for quality assessment of fermented cocoa with regard to fermentation …

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and
bioactive ingredients that have been associated with both its healthy and sensory properties …

The process of roasting is a significant step in cocoa bean processing. Heating results in the
formation of many advantageous features of beans, such as taste, color, texture. However …

With the current agro-food industry demands for more environmentally-friendly production,
the use of natural antifungal compounds extracted by emerging technologies led to a …